Comments

You must log in or register to comment.

lycaus t1_jecgzgj wrote

I was going to say that it would be great with a baguette and then I realized it was right there haha

117

tibearius1123 t1_jecnydk wrote

Homemade Bo Kho is one of my favorite Vietnamese dishes. Restaurant, not so much.

42

Umoon t1_jecpiwg wrote

That looks fire, care to share your recipe?

16

DrewinSWDC t1_jecq74g wrote

Legit one of my favorite dishes - so comforting in winter

13

tapsongbong t1_jecsuba wrote

This is my crack.

I'd eat this for a week straight.

3

JerkGurk t1_jecudip wrote

Was about to recommend bread but you have the acceptable amount. Never heard of this but I'm in Toronto so I know I can find this...thanks!

1

gtmbphillyloo t1_jecwa3y wrote

That looks fabulous!

Recipe, please and thank you?

2

ritoshishino t1_jecy9z7 wrote

goddamn that looks delicious

you make me remember how i love this dish, yet don't eat it enough

a good VNese beef stew can floor me for a whole day

1

wrenchr t1_jecz670 wrote

I love any kind of beef stew and that looks amazing. Recipe pretty please?

2

The_Pancake88 t1_jed0mks wrote

This looks bomb, I wish more Viet restaurants served this

1

i_like_pie92 t1_jed0wo9 wrote

This looks so good. Now I know the second meal to make for this next week.

1

James--Trickington OP t1_jed5x1d wrote

Replying to Umoon (#2,510,060)

I absolutely suck at writing up recipes but the steps and list of ingredients here are similar to mine but I like it really bold so I double the amount of aromats especially lemongrass and spices. And instead of chuck I used shank and tendon for the super thick and rich consistency from all the gelatin in both cuts. If you do use tendon, just keep in mind that they take longer to soften than the shank so then the shank reach your desired softness, fish them out and continue to cook the tendon until they're 90% put in the carrots then when that's done add back the shank

27

Yeetus_McSendit t1_jed8iy1 wrote

Vietnamese food is best. The French and SE Asian super fusion food.

1

urmomolaf_ t1_jed92tq wrote

The broth looks thicc! Must be some yummy Bò Kho;)

1

Arrasor t1_jedaebd wrote

Replying to tibearius1123 (#2,515,597)

Good meat can cost 3-4x more than whatever they use. If the dish isn't their signature/bestseller it doesn't make sense cost-wise to use the good meat for this instead of their bestseller.

16

tapsongbong t1_jedau3x wrote

Replying to James--Trickington (#2,514,631)

I think my family uses tendon and flank meat. Cook the meats separately as tendon takes a bit longer. We get the spices pre-made bag from ABC Supermarket (I live close to Orange County)

bag of space

She then adds a bunch of other aromatics and beef or chicken broth. Still she won't teach me this recipe.

2

acreagelife t1_jeddzxd wrote

When temp's are past the pho temp, bo kho is much more comforting.

1

alphalucid t1_jedjc34 wrote

Recipe please! Bo kho is my favorite ever

1

kappakai t1_jedjz2h wrote

Replying to tapsongbong (#2,515,981)

Yah boneless shank is one of the cuts we use to make Taiwanese beef noodle soup. It’s not the cross cut pieces of shank you see at western markets but more a long tubular piece that is usually wrapped in silver skin. When you cook it to death, it’s basically a cap of tendon over the meat, so you get some tendon and meat in a single bite. I’ve used it it bo kho before and works well.

4

baron_swinehead t1_jedk7by wrote

In some ways, it looks like a Central European dish. Cool.

1

edubkendo t1_jedrvg5 wrote

This looks amazing my dude! You really need to write up your full recipe. Reciplease!?

1

kappakai t1_jedv5r6 wrote

Replying to tapsongbong (#2,520,443)

Couldn’t tell you I’ve never made bun bo hue. But it might be thin sliced shank. You can tell cause there’s usually a lot of tendon built into the shank. In Chinese we call it 牛腱, but 腱translates into tendon in my Chin/Eng dictionary.

1

ryzhik_gagarin t1_jee4dy1 wrote

Looks like beef Bourguignon. Besides the baguette, needs red wine. Looks superb.

1

Sh0rtR0und t1_jee6690 wrote

Bo Kho & Banh Xeo are the most underrated Vietnamese dishes.

1

hunter4bourbon t1_jeebcrh wrote

Had it in Saigon years ago, it was the best beef stew I have ever had. I was there for a week and ate it three nights in a row.

2

Ultimate_Decoy t1_jeetmgt wrote

Eat it with a baguette, noodles, and if you wanna naughty... rice. It's so versatile! Can Pho do that?! (Though I won't turn down Pho if you got it =P)

1

lepercake t1_jeewx0q wrote

This looks like beef bourguignon without potatoes and mushrooms with chili and garlic and cilantro? Looks good af anyway!

1

theshaneler t1_jefdmvn wrote

Love this dish. if there are leftovers, I like to make a poutine with it. Fries, cheese curds, then ladle this on-top, 10/10 the Viet Canadian crossover we all need in our lives.

1

tapsongbong t1_jefmwog wrote

Replying to kappakai (#2,518,049)

I bet it’s not hard to make and can definitely try my best but it won’t compare to my wife’s cooking . She’s makes it taste so damn good.

Trust me I tried copying her other dishes and flavor profile doesn’t come close.

3

veenicole16 t1_jefnc90 wrote

I had a coworker bring some recently to share with us! It’s delicious! I feel so blessed to be able to try such good homemade food from other countries.

1